dp spotlight sf Recipe: Chicken Milanese
A classic Italian dish - chicken Milanese!
If you've never tried making it before, you'll be surprised how easy it is to prepare. You'll need quality chicken breasts (we've got you covered!), butterflied and pounded down to thin cutlets...we'll walk you through how to do it below.
We served ours with a delicious lemon spaghetti (ping us for that recipe!) and arugula salad with cherry tomatoes. It makes for an amazing combination of fresh, bright, and rich flavours.
The quantities below serve 4 - 6, but you might want to make more so you have leftovers for chicken cutlet sandwiches!
Servings: 4 - 6
2 boneless, skinless chicken breasts (1.5 - 2 lbs total)
1/2 tsp kosher salt
Fresh ground black pepper
2 large eggs
1 tsp garlic powder
1 cup flour
1 cup panko (or breadcrumbs)
1/4 cup parmesan, grated
2 tbsp unsalted butter
1 cup vegetable oil for frying (we use avocado oil)
Lemon wedges for serving
Cut the chicken tenders away from the underside of each breast, then butterfly each breast by cutting them in half lengthwise (you should now have 3 thin pieces per breast). Place sliced breasts between plastic wrap or wax paper. Using a meat mallet or rolling pin, pound until about 1/4" thick across. Season with salt and pepper.
Prepare the dredging station. Whisk eggs and garlic powder in a shallow bowl. Place panko in another shallow bowl and mix with the parmesan. Place the flour (with a couple pinches of salt mixed in) in a third shallow bowl.
In a large skillet, melt the butter with 1/3 cup of the oil over medium heat. As it heats up, prepare the cutlets.
One cutlet at a time, dredge through the flour (shake off any excess), then dip into the egg mixture (letting excess drip back into the bowl), then dredge through the panko, making sure the breasts are completely coated. Gently shake off any excess and place cutlets on a baking sheet until oil in the skillet is hot.
Working in batches to avoid overcrowding, gently place the cutlets into the heated oil. Cook about 2-3 minutes per side, or until a deep golden brown all over. Carefully transfer cutlets to a wire rack or paper towel lined plate. Season with a bit of salt.
Serve with lemon wedges and your sides of choice.